1. Preheat oven to 375 degrees F. Grease muffin tins. Brew both bags of tea in the hot water.
2. In a bowl, mix together flour, oats, oat bran, baking powder, and cinnamon.
3. Stir in steeped chai tea, then bananas, maple syrup, and vegetable oil.
4. Spoon into prepared muffin tins. Bake at 375 degrees F for 20 to 25 minutes.
I eat a few of these the morning before a marathon. There is just enough caffeine to get me going, without dehydrating me over the course of the race. Furthermore, the oatmeal, bananas, and oat bran are staples in most runners race day breakfast meals.

SO HOW'D IT GO?

I just made these for the first time. They came out a bit dense, but not in a bad way- in a chewy/moist way. I'm SO making these the morning of my next half marathon (I'm a runner, so the name caught my eye :))

I just made my first batch of these and I love them! I even made mini muffins so that I could throw some in my purse for snacks on the go. The only problem I'm having is that they are sticking to the muffin cups but that can be sorted by omitting the cups and just greasing the pan.

Okay, I radically modified these (due to lack of oats and bran in my cupboard), and they were still wonderful! I used: 1 cup spelt flour, 1/2 cup rye, 1/2 cup toasted coconut, 1/4 cup quinoa, 1/4 cup 12 grain hot cereal mix, 1/4 cup dark cane sugar, 2 tsp flax seed meal, and tsp chai masala in my dry mix (along with adding more baking powder and a tsp baking soda). I used that tetra-pack chai tea concentrate and since I only had one banana I added 3 tbsp of oil and more maple syrup to my wet mix.These are freaking awsome! I threw raisins in half the batch and my non-veg bf (who loves ALL my vegan muffins now) is inhaling them before my very eyes. I'm totally making these again! Thanks for the recipe!

these turned out HORRIBLE for me, they rose so much that the left a space underneath which left the middle of the mixture totally raw

Have the element and/or thermostat of your oven checked, that sounds like the oven itself isn't heating evenly and isn't getting up to the temperature marked on the dial. Which would not be the fault of the recipe.

I ran these muffins by my husband, my friend D & her 5-year-old daughter F - three people I can count on to tell me straight up whether or not a recipe works. These were so good D asked for the recipe, & took my last two home w/ her. I added shredded coconut & used sugar-free maple syrup. The flavor & texture was amazing! Next time I'll try adding more baking powder & see if the batter rises more.

This is definitely a keeper, especially as a pre- or post-workout snack.